Catelli Bistro Grilled Portobello and Spinach Pasta Salad

Name: Catelli Bistro Grilled Portobello and Spinach Pasta Salad recipe
Prep time: 15 min
Cook time: 20 min
Yield: 6 to 8 servings
Cuisine: Global
Ingredients: 1 (375 g) package Catelli Bistro® Tri-Colour Penne; 1 cup chopped asparagus; 3 portobello mushroom caps, gills removed; 1 tablespoon olive oil; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper; 2 cups baby spinach; ½ cup thinly sliced red onion; ½ cup sliced sun-dried tomatoes, drained (packed in oil); ½ cup crumbled goat cheese; 2 tablespoons chopped fresh basil; ⅓ cup olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons lemon juice; ½ teaspoon Dijon mustard; 1 clove garlic, minced; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper

by Danielle Webb 2 years ago

4 (1)

20 minutes

446.8 kcal

53.6 g carbs

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Description

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Penne
1 cup chopped asparagus
3 portobello mushroom caps, gills removed
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups baby spinach
½ cup thinly sliced red onion
½ cup sliced sun-dried tomatoes, drained (packed in oil)
½ cup crumbled goat cheese
2 tablespoons chopped fresh basil
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Directions

1. Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
2. Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
3. Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
4. Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

Nutrition Facts

serving: 6 to 8 servings

calories: 446.8 kcal

carbohydrates: 53.6 g

protein: 14.9 g

saturated fat: 5 g

cholesterol: 9.2 mg

sodium: 332 mg

fiber: 5.2 g

sugar: 7.4 g